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The Institute for Food Science and Engineering seeks to strengthen existing partnerships and develop new partnerships and alliances with the State/regional/national food industry, government, and academic institutions, while providing an appropriate balance of fundamental and applied research in program areas that are critical to the food processing industries in Arkansas, the region and the nation. <P>New production, processing, and packaging technologies are developed and/or promoted to enhance product quality and ensure safety throughout the food chain from production to consumption. Technology transfer efforts assist the food industry in developing value-added, high-quality products that are safe, appealing, and healthy. Appropriate technology transfer methods are used to communicate research findings, developing a nationally and internationally recognized industry outreach program.
Non-Technical Summary: The Institute of Food Science and Engineering (IFSE) provides a mechanism for the University of Arkansas Division of Agriculture to utilize its multidisciplinary research expertise to offer an integrated approach to developing and disseminating scientific information associated with production, value-added processing, safety, nutritional value, packaging, storage and distribution of food products. Current research efforts are aimed at enhancing production and processing techniques, assuring food safety, utilizing by-products of food processing, improving the sensory and nutritional quality of food and meeting the nutritional requirements and food preferences of a changing society. Outreach activities of the Institute include Extension programming and courses and workshops that provide technology transfer to U of A students, entrepreneurs, and food industry personnel. The IFSE provides excellence in fundamental and applied research, having successfully partnered with regional, national and international companies, and that will continue to provide multi-disciplinary value-added research to benefit its stakeholder groups. Affiliated scientists have successfully partnered with 159 different food industry companies in 34 states and 7 foreign countries. The Rice Processing Program has partnered with 34 national and international companies, including the largest names in rice production, processing, and utilization, in multidisciplinary research work designed to enhance the growth and profitability of this vital industry. The University-patented complete systems approach to mechanized grape production has been applied commercially in several states. Complete sensory programs in descriptive, discriminative and affective analysis for the benefit of our scientists and the food industry. Other programs involve pickled vegetables, food safety, lipids and oils, carbohydrate chemistry; functional foods and nutrition. <P> Approach: The Institute's three interrelated Centers, the Center for Food Processing and Engineering, the Center for Food Safety, and the Center for Human Nutrition and Functional Foods, soften disciplinary lines in order to facilitate cooperation and team building among research and extension faculty. An integrated, well-equipped infrastructure enhances the ability of affiliated scientists to provide research assistance to industry. Interdisciplinary teams of scientists conduct research working in partnership with industry. Forming research partnerships with local, regional, national, and international food companies insures that IFSE-affiliated scientists are addressing research problems responsive to industry needs. Pilot plant facilities support laboratory scale processing runs and new product development. The professionally-trained Descriptive Sensory Panel provides it services for researchers and external companies. Technical assistance is provided for all stakeholder groups. Technology transfer efforts support processing and value-added products, food safety and functional foods.